2. Chelsea bun – currant bun first created in the 18th century at the Bun House in Chelsea, an establishment favoured by Hanoverian royalty which was demolished in 1839
3. Colston bun - named after Sir Edward Colston; made in the city of Bristol; composed of a yeast dough flavoured with dried fruit, candied peel and sweet spices
4. Hot cross bun - spiced sweet bun made with currants or raisins and marked with a cross on the top, traditionally eaten on Good Friday in the UK, etc but now popular all year round
5. Iced bun – bread roll made to a sweet recipe with an icing sugar glaze covering the top
6. London bun - finger-shaped or elongated bun made of rich yeast dough flavored with either currants or caraway seeds and topped with white sugar icing
7. Saffron bun - rich, spiced, yeast-leavened sweet bun, flavoured with saffron and cinnamon or nutmeg, and contains currants, similar to a teacake
8. Sally Lunn bun – enriched yeast bread associated with the city of Bath
9. Currant bun - sweet bun that contains currants or raisins; towards the end of the seventeenth century the Reverend Samuel Wigley founded the Currant Bun Company in Southampton
10. Sticky bun - dessert or breakfast sweet roll that generally consists of rolled pieces of leavened dough, sometimes containing brown sugar or cinnamon, which are then compressed together to form a flat loaf corresponding to the size of the baking pan; they have been consumed since the Middle Ages, at which time cinnamon became more prominent
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